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Tequila-Lime Sorbet

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Yields 2-1/2 pints.

  • by from Fine Cooking
    Issue 26

This cool, refreshing dessert is creamier when made in an ice-cream maker, but you can make it granita style (more like an Italian ice) without any special equipment.

  • 1-1/4 cups sugar  
  • 1-1/4 cups water
  • 1-1/2 cups tequila
  • 1 cup freshly squeezed lime juice
  • 1/2 cup Triple Sec
  • 1/2 cup light corn syrup
  • 1/2 cup water

In a saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool.

In a small saucepan, bring the tequila to a boil. Cook until reduced by half (most of the alcohol will boil off), about 10 minutes. Pour the tequila into a bowl and stir in the cooled sugar syrup, the lime juice, Triple Sec, corn syrup, and water.

Pour the chilled mixture into an ice-cream maker and process following the manufacturer’s instructions. Store, covered tightly, in the freezer.

For a granita-style dessert, pour the mixture into a shallow container. Freeze until a fair amount of ice crystals form, about 1 hour, and then stir vigorously with a fork to break them up. Repeat freezing and stirring every hour or so until the mixture is thoroughly frozen but slightly slushy, about 6 hours. Then allow the granita to freeze completely.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 270; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 25; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

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